Ingredients

  • 200 ml guinness reduced over heat to 50ml
  • 8 floz olive oil
  • 30 g crushed fresh ginger
  • 4 cloves of crushed garlic
  • 2 tblsp chopped, thyme, rosemary, parsley and sage
  • 2 floz honey
  • salt & fresh black pepper

Method

  • Mix all in a bowl and use for all meats and fish before barbequing.

Notes

This recipe was devised by the Guinness Storehouse executive chef, Justin O'Connor Enjoy Guinness responsibly, visit Drinkaware.ie